Cinnamon Crunch Raspberry Muffins

By á-2484

Ingredients

• Topping:
• 1 ½ cups each, all purpose and whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2/3 cup packed brown sugar
• 1 egg
• 1½ cups milk
• ¼ cup butter melted
• 2 tbsp freshly squeezed lemon juice
• 2 tsp vanilla
• 2 cups fresh or frozen raspberries
• 1/3 cup packed brown sugar
• 1/3 cup quick-cooking rolled oats
• 1 tsp ground cinnamon
• 1 tbsp freshly squeezed lemon juice

Preparation

Step 1

Preheat oven to 375. Butter nonstick muffin pans.

Prepare topping.

In a large bowl combine 4 dry ingredients.

In another bowl whisk together remaining ingredients except for raspberries. Pour over dry ingredients, sprinkle with raspberries and stir, just until moistened.

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping.

Bake for 25 to 30 minutes. Let cool in pan 10 mins. Transfer to rack to cool completely.


Note: Do not thaw frozen berries before adding to batter. The baking time will be in the higher range if using frozen rather than fresh berries.